Rosemary Shrimp with Spaghetti

Name: Rosemary Shrimp with Spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 8 ounces uncooked white fiber or whole wheat spaghetti; 1 tablespoon olive oil; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined; 2 garlic cloves, minced; 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 2 cups fresh baby spinach; 2 tablespoons lemon juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup crumbled feta cheese

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

I came up with this recipe on a busy weeknight when I was pressed for time. Now it’s my go-to dish whenever I need a quick, nutritious meal. Serve this with garlic bread so you can scoop every last bit of goodness off your plate! —Candace Havely, Sterling, Colorado

Ingredients

8 ounces uncooked white fiber or whole wheat spaghetti
1 tablespoon olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 cups fresh baby spinach
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Directions

Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water.
Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted.
Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened.

Nutrition Facts

1-1/2 cups: 349 calories, 7g fat (2g saturated fat), 142mg cholesterol, 366mg sodium, 46g carbohydrate (2g sugars, 8g fiber), 29g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

Recipe Creator